Carrot Cake Porridge

Have your cake and eat it with this virtuous breakfast version of a teatime favourite.

7 ratings

Share with your friends

Ingredients

1 mug of oats

2 mugs of milk (we used almond drink but any will do)

2 carrots, peeled and grated

A handful of walnuts, chopped

A handful of seeds

A pinch of ground cinnamon

A pinch of mixed spice

A drizzle of honey or agave syrup

*We topped ours with spicy, crunchy honey cinnamon pumpkin seeds. Heat your oven to 100°C and line a baking tray with greaseproof paper. Drizzle your seeds with a little honey or sprinkle with sugar. Dust with a teaspoon of cinnamon and pop in the oven for 10 mins. When they come out the oven they may be a little stuck together. Just break them apart and scatter over your porridge.

Add Ingredients To Basket

Method

1. Pop your oats and milk into a pan and heat gently over a low-medium heat for around 15 mins.

2. After 10 mins add the rest of your ingredients to the pan and stir. Taste the porridge (careful not to burn your mouth) and adjust the spices and honey as needed.

Love veg, recipes & news?

Sign up to our newsletter

What will I receive?

We will send you weekly emails full of news from the organic fields, the newest additions to our shelves, exciting offers, events, recipes and general veg based fun. We’ll never share your details with anyone else and, of course, you can opt out at any time. You can see our full privacy policy here.

Love veg, recipes & news?

Sign up to our newsletter

What will I receive?

We will send you weekly emails full of news from the organic fields, the newest additions to our shelves, exciting offers, events, recipes and general veg based fun. We’ll never share your details with anyone else and, of course, you can opt out at any time. You can see our full privacy policy here.